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June releases are here and all three new coffees a June releases are here and all three new coffees are now available on our website.

Starting with a stunning filter coffee from Colombia: our Caturra Lactic — Technically not vegan — milk was used during fermentation, making this one of the more unconventional coffees we’ve sourced.

Next, our new Chameleon from Burundi, a versatile coffee that shines beautifully as both espresso and filter.

And finally, The Spell from Peru, previously in our Eighty Brews Subscription, another release that can be brewed for both Espresso and Filter.

Available now on our website.
New coffee is out 🔥 Catalyst, from Peru. There’ New coffee is out 🔥 

Catalyst, from Peru.

There’s a lot we could say about this one, but we’ll keep it brief.

First, scroll through the carousel and meet the producer, Rosalia. She’s been working on her farm for over 25 years, alongside her husband and son. A real boss lady who keeps everything running smoothly and quality at the center of it all.

Now. Why we called it Catalyst?

At the roastery, we rarely argue. But this coffee sparked some heated discussions. Every time someone brewed it differently, a new side of the coffee appeared.

Push the extraction one way and you’ll get deep caramel and molasses sweetness. Change it slightly and suddenly it turns into sparkling green apple. Then come the dark forest berries, layered fruit notes, and a kind of complexity we all struggled to describe the same way.

So we kept the tasting notes broad. Because this coffee is broad.  Incredibly clean, complex and approachable at the same time.

We know you’re going to love it.
Tomorrow, the whole team from 80 Stone will be at Tomorrow, the whole team from 80 Stone will be at the London Coffee Festival. You’ll find us at the Mazzer stand in the late afternoon.

We’ll all be there for chats and coffee, and later we’ll be hanging out for drinks too.

Please note that the roastery will close at 1:30 PM!

Come say hello, see you soon!

#londoncoffeefestival #mazzer #coffee
Friday coffees are back. This summer we’ll open t Friday coffees are back.

This summer we’ll open the shutter again every Friday morning, from 10am till 12pm and coffee’s on us for anyone that wants to join us.

As usual, we’ll have different coffees in the hopper every week, rotating through all the beans we currently offer, so you can come by and have a taste of what we do.

And if you’re into cold coffee, this year we’ve also set up a nitro coffee section where we’ll be testing different beans and recipes throughout the summer. We’d love to hear your feedback as well.

Hope to see you all on Fridays

We are just off Stafford Road, towards David Loyds and Powerleague.

Unit 19 Horatius Way CR0 4RU
👹 COOKIE MONSTRESS 👹 Perù, La Naranja LIVE NOW! 👹 COOKIE MONSTRESS 👹 Perù, La Naranja

LIVE NOW!

Our latest filter release is quite special, with a chocolate sweetness layered with dried cranberry and raspberry, rounded by a gentle berry compote jamminess. A refined, fruit-forward cup with a smooth, rounded finish.

This coffee is naturally sweet and fruit-forward, with a soft, comforting profile that really shines when brewed gently.
We recommend using manual methods such as V60, cafetière, or batch brew to highlight its clarity and sweetness. 

On V60, a simple two-pour approach works beautifully: use 18g coffee to 280g water (around a 1:15.5 ratio), aiming for a total brew time of approximately 2:30 for a clean, balanced cup.

Follow the product link on the photo to find more info about this coffe, we bought only 1 bag and it will sell fast!
#
🚨NEW COFFEE🚨 CHAMELEON Rwanda Rwamatamu, Mbare Lo 🚨NEW COFFEE🚨

CHAMELEON Rwanda Rwamatamu, Mbare Lot 5

Our latest Chameleon release is here. As always, this coffee moves beautifully between different brewing styles.

As espresso, it’s lively and punchy, rounding into a smooth, gentle sweetness with milk. It works best in smaller milk drinks, where its character can really shine.
Brewed as filter, it’s rich and layered: hotter brews bring out deeper cocoa notes, while cooler temperatures highlight a softer, more delicate profile.

Expect a sweet, full-bodied cup with notes of chocolate and juicy stone fruit, finishing on dried mango. Add milk, and it transforms into a caramel-like treat.

This lot comes from the Mbare washing station at Rwamatamu, in Rwanda’s Southern Province. After harvesting, the coffee is dried on raised beds for 26–33 days, carefully turned and hand-sorted throughout to develop its fruit-driven sweetness. It is then milled in Kigali, where it is prepared for export.

Rwamatamu is a family-run producer founded in 2015 by Rutaganda Gaston and Mukantwaza Laeticia. Community is at the heart of their work. Alongside production, they run initiatives that support local farmers such as a women’s cooperative in Nyamasheke, providing land, training, and seedlings, and a youth association in Mbare to encourage the next generation of coffee growers.

This coffee was brought over to the UK by the always awesome @omwanicoffee
Get a free bag of coffee every time you start a su Get a free bag of coffee every time you start a subscription! Use the code COOLCOFFEE at checkout, and we’ll include a free bag of coffee with your first order.
We have a little present for you ❤️ We just got b We have a little present for you ❤️

We just got back from an amazing trip in Mexico, and that coincided exactly with the launch of a new espresso coffee from that country.

From our trip, we brought back some local raw chocolate that has been used for thousands of years to make a cocoa drink by prehistoric population in the regions of Chiapas and Oaxaca.

We only have a limited number of portions available, and we will give them away for pick-up only, for free, to anyone that gets a bag of our Daybreak Espresso from Mexico directly at the roastery.
🚨NEW BRISBANE ESPRESSO🚨 This coffee is produced by 🚨NEW BRISBANE ESPRESSO🚨
This coffee is produced by Edmar de Souza Rezende in São Sebastião do Paraíso, Minas Gerais, where coffee has been part of his family’s life since 1971.

What began as a small farm run by his grandparents has grown over generations into a group of farms now managed by Edmar, producing Mundo Novo, Red Catuaí and Yellow Catuaí. It’s a story shaped by family, experience, and a deep commitment to the land, with knowledge passed down and refined year after year.

Brazilian coffees have always been a cornerstone for espresso, and this one is a beautiful example of why. It’s smooth, balanced, and naturally sweet, with a profile that feels both comforting and expressive.

Expect chocolate and roasted hazelnut at the base, lifted by soft caramel sweetness and a gentle, rounded acidity.

It works effortlessly across brewing styles, and really shines as espresso. In milk, it becomes rich and indulgent, with a chocolatey, praline-like character.

A coffee we’re really happy to share.

Now available online and in the roastery.
Here is a tip from a coffee professional that we w Here is a tip from a coffee professional that we were told years ago when we first started getting into coffee.

We know that cupping and understanding the flavour of coffee can feel a bit overwhelming. There is a lot going on in a single cup. This simple approach makes it easier.

When you take your first sip, or slurp, start by focusing only on the acidity. Ignore everything else. Just the acidity.

It is a great way to learn because you only have one thing to focus on. Once you notice that one coffee has a stronger acidity than another, the next question becomes what kind of acidity it is. Is it sharp like lemon, softer like apple, or sweeter like grape? And if it is grape, is it more like a green grape or a ripe red one?

From there, you start building the rest of the flavour. You look at sweetness. Is it light like white sugar, deeper like caramel, or more like honey or maple syrup? Then you move on to chocolate notes, bitterness, and the aftertaste.

It is a simple way to understand flavour, and honestly it works for almost anything. Coffee, wine, honey, even vinegar.

#coffee #wine #testing #cupping #flavor #specialtycoffee

Spilling the beans

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